Eggplant

May 19, 2008 /

Although we usually see deep-purple eggplants at the market, the fruit (yes, it’s a fruit) takes its name from a white, egg-shaped variety. Eggplants are also available in green, as well as a purple-and-white mix. The subtle, nutty flavor and sponge-like texture allows eggplant to soak up flavors. The most widely available variety is the globe eggplant. It falls apart when cooked, so it’s best used in dips and casseroles. White eggplant has a tough skin, making it good for stuffing. The Japanese and Chinese types are long, slender, and just right for grilling or stir-frying.

HOW TO BUY

Eggplant is available year-round, but it’s at its best in August and September. Choose an eggplant that is heavy for its size. It should have a fresh cap of leaves, and the skin should be shiny and free of brown spots. Supermarkets typically carry globe and Japanese or Chinese eggplants. Look for other Eastern varieties at Asian markets. Farmers’ markets have an even wider selection.

HOW TO STORE

Keep this fruit in the veggie drawer of your refrigerator and use it within a few days. If stored too long, eggplant becomes bitter.

HOW TO USE

In the past, eggplant was salted to reduce bitterness. Modern varieties usually aren’t bitter (unless they’ve been stored too long), but this technique is still commonly used to remove excess moisture. To salt an eggplant, slice it, place it on paper towels, and salt evenly. Half an hour later, wipe off any excess salt and use more paper towels to pat the eggplant dry.